Farro, Mushrooms and Apples
Yield: 4 servings

 

4-6 large garlic cloves

1 cup or big handful of fresh parsley

2 Tbsp olive oil; drizzle more as needed

1 medium sweet or red onion, diced

1 or 2 apples (Fuji, Cameo, Honeycrisp or whatever is available), peeled, cored and diced

8-12 oz mushrooms, sliced

Salt and black pepper to taste

1½ cups farro, prepared according to package directions

¼ cup apple juice or vegetable broth

½-1 cup chopped cashews, walnuts or pistachios, toasted 3 to 5 minutes over low heat, if desired

1 cup snipped fresh herbs (basil, cilantro, or whatever is available)

 

Place the garlic and parsley into a small food processor and pulse until minced, or mince finely by hand.

Heat the oil in a large skillet over medium heat. Add the garlic mixture, onion and apples, and sauté for 5 minutes.

Stir in the mushrooms, salt and pepper, and sauté for 10 minutes.

Mix in the prepared farro and apple juice (or broth) and cook until the farro is tender and warmed through.

Stir in the nuts and herbs. Taste and add more salt or pepper as desired.

To accommodate meat eaters, add sliced sausages, sautéed shrimp or leftover chicken.

 

Recipe courtesy of Olwen Woodier. Excerpted from The Apple Cookbook © by Olwen Woodier, photography © by Leigh Beisch, used with permission from Storey Publishing.

 

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